Family friendly

Healthy broccolini, pea and asparagus breakfast gratin

Name: Healthy broccolini, pea and asparagus breakfast gratin recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 100g speck, finely chopped; 2 bunches broccolini, stalks sliced, florets reserved; 3 cups (480g) fresh peas, blanched, refreshed in iced water; 2 bunches asparagus, thinly sliced lengthways; 150g baby spinach leaves; 1 tsp dried chilli flakes; 1 1/2 tbs extra virgin olive oil; 400g ricotta, broken into large chunks; 2 cups (220g) grated mozzarella; 6 eggs, poached; Micro or flat-leaf parsley, to serve

1 rating

05m

15m

Healthy broccolini, pea and asparagus breakfast gratin

Jump to recipe

by Shannon Harley

delicious. team

Oct 14, 2015

Broccolini for breakfast? You got it! Pair this nutritious veg with asparagus, baby spinach, peas, eggs and ricotta to create a super-healthy, high-protein breakfast.

You'll need 6 x 400ml-capacity ovenproof gratin dishes for this recipe.

100g speck, finely chopped
2 bunches broccolini, stalks sliced, florets reserved
3 cups (480g) fresh peas, blanched, refreshed in iced water
2 bunches asparagus, thinly sliced lengthways
150g baby spinach leaves
1 tsp dried chilli flakes
1 1/2 tbs extra virgin olive oil
400g ricotta, broken into large chunks
2 cups (220g) grated mozzarella
6 eggs, poached
Micro or flat-leaf parsley, to serve

Method

1.

Preheat grill to high. Place speck in a cold non-stick frypan and place over medium heat. Cook, stirring, for 5 minutes, or until golden and crisp. Add broccolini stalks and cook, stirring, for 1-2 minutes, until tender. Add broccolini florets, peas, asparagus and spinach, and cook for a further 1 minute, or until spinach is just wilted. Transfer to a bowl and toss with chilli flakes and oil, then season to taste. Stir through ricotta and half the mozzarella.
2.

Divide the mixture among 6 x 400ml-capacity ovenproof gratin dishes, then scatter over remaining mozzarella. Grill for 8 minutes, or until golden and bubbling.
3.

Serve each gratin topped with a poached egg and parsley.